Stuffed vine leaves

Ideas
50 servings Prep: 2 hrs, Cooking: 2 hrs
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Beef

By Food24 November 03 2009
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Ingredients (12)

15.00 ml fresh chillies — 573
1.00 onion — finely chopped
500.00 g beef mince — or lamb mince, lean
310.00 ml rice — uncooked
5.00 ml mixed spice — ground
500.00 g vine leaves
2.00 marrow bones — lean meat
10.00 ml salt
2.00 lemons — juice only
5.00 garlic — cloves, cut into slivers
2.00 fresh mint
15.00 ml fresh chillies — 573
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Method:

STUFFING
Heat the oil in a saucepan and sauté the onion.
Remove from the stove and add the mince, rice, spice, 10 ml salt, 2 ml black pepper, and 125 ml cold water. Mix to combine.
If you are using fresh vine leaves, first soften them in boiling water and drain.
Take one leaf at a time, lay it rough side up and cut off the stalk.
Place a teaspoon of stuffing in the centre (not too much otherwise it won’t roll up). Fold the top and bottom of the leaf inwards then roll up the leaf tightly.
Place the bones in a large saucepan and cover with a layer of vine leaves.
Layer the rolls, open ends down, on top of the leaves.
Sprinkle each layer with salt (omit if you are using vine leaves in brine), lemon juice and garlic and just cover with water.
Put the mint and olive oil on top of the last layer.
Press down a plate on top of the rolls and add enough water to just cover the plate.
Bring to the boil, then reduce the heat and simmer with a lid on for about 1 1/2 hours.
Add a drop more water if the liquid evaporates.
Dish our very carefully onto a platter.
Allow to cool and serve with natural yoghurt.



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